Description
This rich and decadent chocolate cake is layered with a smooth chocolate ganache and topped with fresh raspberries for a perfect balance of sweetness and tartness. Moist and fluffy, it combines classic chocolate flavors with a glossy ganache finish, making it an ideal dessert for celebrations or any chocolate lover’s craving.
Ingredients
Scale
Cake Ingredients
- 1 and 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
Ganache Ingredients
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
Decoration
- Fresh raspberries
Instructions
- Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt to ensure even distribution and remove lumps.
- Combine Wet Ingredients: Add to the dry ingredients the two large eggs, buttermilk, vegetable oil, and vanilla extract. Beat the mixture on medium speed until the batter is smooth and well blended.
- Add Hot Water: Stir in the hot water carefully until fully combined. The batter will be thin, which helps create a moist cake.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pans for 10 minutes before transferring the cakes to a wire rack to cool completely.
- Prepare the Ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped semisweet chocolate. Let it sit for 1-2 minutes, then whisk gently until the ganache is smooth and glossy.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Pour half of the chocolate ganache over the top and spread it evenly. Place the second layer on top and pour the remaining ganache over it, allowing it to drip down the sides gracefully.
- Decorate: Finish by decorating the top of the cake with fresh raspberries, adding a fresh and colorful contrast to the rich chocolate.
Notes
- Ensure eggs and buttermilk are at room temperature to help the batter mix more evenly.
- You can substitute vegetable oil with melted butter for a richer flavor.
- If you prefer a thicker ganache, chill it slightly before spreading.
- Use fresh raspberries to keep the toppings vibrant and fresh; frozen berries can make the cake soggy.
- The cake can be stored covered at room temperature for 2 days or refrigerated for up to 4 days.
